Warm Lentil and Poached Egg Salad

In this simple yet elegant salad we cook puy lentils, then toss them in a vinaigrette while still warm, allowing them to absorb maximum flavour. Warm poached eggs on top round it out into a satisfying meal that makes a delicious breakfast, brunch, lunch or dinner.

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Prep time
10 minutes
Cook time
15 minutes
FREEZER FRIENDLY
No
SHELF LIFE
best eaten fresh

NUTRITION PER SERVING (Read more)

448kcal
Calories
27g
Protein
27g
Total Fat
26g
Carbs
5g
Fibre
5g
Sugars
195mg
Calcium
15%
 
8mg
Iron
43%
 
82mg
Magnesium
19%
 
409mg
Phosporus
33%
 
911mg
Potassium
19%
 
200mg
Sodium
9%
 
3mg
Zinc
31%
 
1mg
Copper
69%
 
0mg
Vitamin B1
32%
 
1mg
Vitamin B2
56%
 
2mg
Vitamin B3
10%
 
1mg
Vitamin B6
31%
 
188mcg
Vitamin B9
47%
 
366mcg
Vitamin A
41%
 
1mcg
Vitamin B12
51%
 
23mg
Vitamin C
25%
 
3mcg
Vitamin D
15%
 
4mg
Vitamin E
29%
 
63mcg
Vitamin K
53%
 
Calories: 448kcal; Protein: 27g; Total Fat: 27g; Carbs: 26g; Fibre: 5g; Sugars: 5g; Calcium: 195mg (15%); Iron: 8mg (43%); Magnesium: 82mg (19%); Phosporus: 409mg (33%); Potassium: 911mg (19%); Sodium: 200mg (9%); Zinc: 3mg (31%); Copper: 1mg (69%); Vitamin B1: 0mg (32%); Vitamin B2: 1mg (56%); Vitamin B3: 2mg (10%); Vitamin B6: 1mg (31%); Vitamin B9: 188mcg (47%); Vitamin A: 366mcg (41%); Vitamin B12: 1mcg (51%); Vitamin C: 23mg (25%); Vitamin D: 3mcg (15%); Vitamin E: 4mg (29%); Vitamin K: 63mcg (53%)
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Notes

There’s a lot of debate over how to correctly poach an egg. Ultimately, different methods work for different people. Some people like to swirl the water and crack the egg into the centre of the ‘whirlpool’ while others recommend a splash of white vinegar into the water. One thing that definitely helps is using the freshest eggs possible - as eggs age, their structure loosens.

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